Provision is the future

Freeze - drying specialist company EVERS

Freeze - drying is a method of removing moisture from food to make it easier to preserve or transport.
After freezing an object, the surrounding air pressure is lowered so that solid water can sublimate into gas.
When moisture is reduced, bacteria and enzymes cannot function, and if contact with moisture is prevented, food can be preserved at room temperature for several years.
Freeze drying causes less damage to nutrients or cellular tissue than other drying methods that use high temperatures.

The main products

1. Freeze - dried Pollack : MUKKUN

- Not hard due to low-temperature freeze-drying,
   Maintains a crispy snack taste without glazing
- Uses torn muktaekchae as the raw material for crispiness
   Maximization, minimization of mixing of small thorns, etc.
- High protein food with more than 3 times the content of chicken breast
- Can be consumed immediately without cooking

2. Freeze - dried Korean herb

- Use of clean Gangwon-do local raw materials
- No need for processes such as trimming and soaking.
- Preservation of nutrients, taste and aroma of food
- Freeze-dried product can be stored at room temperature for 3 years
- Meticulous cleaning at each stage from harvest to production